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I learned to make proper fried rice from the late, great Charles Phan, who cheekily called it his “bachelor night” dinner—something to throw together when he was off duty, watching the game, and feeling casual but hungry. The big tip? Use day-old rice and fry the eggs first. I’m not living that bachelor life anymore, and during pregnancy duty I added a little extra love with greens and that crispybottom magic of a good bibimbap. Use whatever leftover protein and veg you have on hand. My original name for this recipe was “Empty the fridge fried rice.”
FLAVOR SLURRY
2 tablespoons ketchup
2 cloves garlic, minced
1-inch knob ginger, peeled and minced
2 tablespoons liquid aminos or soy sauce
FRIED RICE INGREDIENTS
4 slices thick-cut bacon, cut into ¼-inch strips
3 large eggs
3 cups day-old cooked white rice
1 cup broccoli florets, chopped into ½-inch pieces
1 cup mixed vegetables (peas, diced carrots, cubed zucchini—your call)
1 tablespoon avocado oil
1 cup thinly sliced shiitake mushrooms
1 cup chopped greens (spinach, kale, or chard)
1 cup cooked chicken, shredded (see roast chicken p. 221)
2 green onions, sliced on the bias, for garnish
¼ cup roughly chopped cilantro, for garnish
¼ cup kimchi, for garnish
2 teaspoons toasted sesame seeds, for garnish
SERVES
ACTIVE TIME
TOTAL TIME
I learned to make proper fried rice from the late, great Charles Phan, who cheekily called it his “bachelor night” dinner—something to throw together when he was off duty, watching the game, and feeling casual but hungry. The big tip? Use day-old rice and fry the eggs first. I’m not living that bachelor life anymore, and during pregnancy duty I added a little extra love with greens and that crispybottom magic of a good bibimbap. Use whatever leftover protein and veg you have on hand. My original name for this recipe was “Empty the fridge fried rice.”
I cooked the veggies a little longer for my toddler. Tasted great, reheated great!
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© eating for life 2026
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